Ingredients

3-4 organic eating apples, approx 500g
60 ml lemon juice
80 g coconut sugar
1 tsp ground cinnamon
½ tsp ground allspice

for the pastry
200 g gluten-free flour
60 g smooth almond butter
60 g barley malt extract
60 g extra virgin olive oil
40 ml cold water
pinch sea salt

for the crumble topping
40 g gluten-free flour
40 g ground almonds
40 g pecans, very finely chopped or ground
30 ml extra virgin olive oil
30 ml maple syrup

for the ice cream
300 ml soy milk
300 ml soy cream
225 g barley malt extract
10 g arrowroot

1. For the ice cream, pour 50 ml of the soy milk into a small bowl. Add the arrowroot and whisk thoroughly into a smooth paste. Pour the remaining soy milk into a pan, along with the soy cream and malt extract. Stir to combine and place over a low to medium heat. As soon as bubbles begin to form around the edges, remove the pan from the heat and add the arrowroot and soy milk mixture. Whisk to combine. The mixture should thicken to a custard-like consistency. Set to one side to cool. Once cool, pour into an ice cream maker and churn. Once the ice cream has begun to set, pour it into a freezer proof container. Cover the container with a lid and freeze for at least 4 hours. Remove the ice cream from the freezer and leave to stand at room temperature for 15-20 minutes before serving.

2. Next, make the pastry. Put the flour and salt in the bowl of a food processor. Add the almond butter and malt extract and mix until broken down. With the motor running on its lowest setting, gradually add the olive oil in a steady stream. The mixture should end up resembling breadcrumbs. Finally, with the motor still running, gradually add the water until the mixture comes together as a dough. Wrap the dough in clingfilm and refrigerate for at least thirty minutes.

3. Preheat the oven to 150°C (300°F gas mark 2). For the crumble topping, mix together the flour, ground almonds, pecans, olive oil and maple syrup. Set to one side.

4. Using a little olive oil, grease a pie dish of around 20 cm diameter. Gently roll out the pastry and centre it over the pie dish. Carefully press the pastry into the bottom and sides of the dish. If the pastry breaks during this process, press the broken edges together in the dish. Leave a slight overhang of pastry on the edges of the pie dish and prick the base with a fork. Line the pastry with baking parchment or kitchen foil, fill with baking beans and blind bake in the preheated oven for 15 minutes. Remove from the oven and leave to cool before trimming the edges of the pastry with a sharp knife to give a neat appearance.

5. Peel and core the apples, then slice thinly. Place the slices in a mixing bowl and add the lemon juice, coconut sugar, cinnamon and allspice. Toss gently to combine. Carefully tip this mixture into the pastry base and even it out. Top with the crumble mixture and bake in the oven for 45 minutes, or until the top is golden brown and the apple filling is tender. Leave to cool for ten minutes before serving in slices, accompanied by a scoop of the malt ice cream.

Method

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